Take Out Temaki Chef

Description

This position is for Takeout Temaki Chef at our Design District location. Temaki is an open face sushi hand roll. 

ABOUT US:

Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls.  Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe.

POPULAR ACCLAIM:

• 100K followers on Instagram
• The New York Times  “Nami Nori Gets Hand Rolls Right, and Other Details Too”
• Michelin Guide   “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”
• GQ Magazine  "Pharrell Loved This Hand Roll Spot So Much He Became a Partner"
• And more…

BENEFITS

• 56 hours of Safe & Sick Leave annually
• Additional 40 hours Personal Time Off after 2 years of full time employment
• Health Benefits with employer contribution for full time employees
• Vision & Dental
• 401K Retirement Plan
• Commuter benefits
• Employee dining discounts at any Nami Nori location
• Opportunity to grow professionally with a growing company

Requirements

• Manage the preparation area from start to finish 
• Ensure the temaki stations are set up and properly stocked before and during service 
• Follow prep list as assigned by Chef on Duty 
• Ensure that all food products have been prepared correctly and are made to perfection per Nami Nori's recipes and standards 
• Maintain appropriate portion-control 
• Box temaki in order according to the ticket 
• Pack caviar and ikura in the tins according to the par list 
• Restock items that were depleted during the shift 
• Maintain cleanliness and sanitization of food preparation area 
• Maintain proper storing temperatures and food labels according to DOH regulations 
• Follow proper rotation procedures according to DOH regulations - FIFO
• Complete Opening and Closing side work checklists
• Support and assist fellow team members whenever possible 
• Communicate problems and ideas to Chef on Duty and/or Manager on Duty
• Maintain sanitation to Department of Health standards; Keep work area clean and organized
• Clean and maintain equipment used in food preparation, and report necessary equipment repair and maintenance to Chef on Duty